(Modified from a recipe posted on rec.food.cooking by Sherry Yokim, March '93)
I wanted a recipe with both flour and oatmeal and this one is wonderful. I put some of the topping in the middle to absorb some of the juice. I use Macintosh appples.
Preheat oven to 350F. Butter an 8" square baking dish.
1 cup rolled oats
1/2 cup flour
1/2 cup brown sugar, firmly packed
1/4 tsp salt
1 tsp cinnamon
1/2 c softened butter or margarine
Mix dry ingredients together. Add butter. Blend well with a fork.
Prepare the apples:
4 cups peeled, sliced apples (my apple peeler/corer/slicer comes in handy!)
Add sugar, cinnamon to taste. (for me: 1/4 - 1/3 c brown sugar, 1/2 tsp cinnamon)
Arrange half the apples in the baking dish. Sprinkle about 1/3 of the topping (below). Add the rest of the apples. Spread the remaining oat mixture on top of apples; press down lightly. Bake until topping
is brown and apples are tender when tested with a fork, about 30-40 min.
Do I really have to mention that warm apple crisp is outrageously good with whipped cream or vanilla ice cream? :)
Suggested use for leftovers: Apple Crisp Pancakes! Add dollops of the apple crisp to prepared pancake batter. This is a favorite in my house, although more likely I add a packet of
Quaker Apple Crisp Oatmeal to the batter (and a bit more milk).
Posted October 28, 2007
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